Sour cream is excellent in cake. I don't use the WASC recipe since I am strictly scratch, but lots of people rave about that recipe and I have tried a scratch version using sour cream. My most popular chocolate cake also has sour cream. Trust me, it won't taste like you added it. It just makes it incredibly moist.

I made the WASC cake for the first time yesterday just to try and was not sure if I would like because of the sour cream. I loved it and so did my husband and his family. I can not believe how moist the cake was and there is no way you can tell the sour cream is an ingredient.

But, to answer your question, I'm sure you could sub yogurt for the sour cream. But like someone else said, you can't taste it at all!! This is so delicious. Both the WASC recipe and the 'original' WASC recipe. Both are excellent!!!

I'm going to pass on the best recipe I have...It came from Cassandrascakes from the Wilton forum. It doesn't use sour cream (not that I think there is anything wrong with using sour cream in cake). It is the most requested cake I make, for pretty much any occasion:

Butter Cake2 Duncan Hines butter recipe cake mixes2 cups all purpose flour1 1/2 cups sugar4 sticks butter2 2/3 cups water6 eggs1 box french vanilla pudding mix (small)2 tsp baking powderCream butter and sugar together. Add eggs one at a time, mix until blended. Add cake mixes, pudding, flour, and baking powder. Blend on low while drizzling in water in a thin stream. Mix until smooth (it doesn't take long), and bake according to directions for your pan size (I bake at 325). It makes 15 1/2 cups of batter.This has a wonderful flavor and it is very moist with a fine crumb. It stacks beautifully, and freezes great.

Guys I've got to let you know that the best filling I've used in this cake is a sugar cookie that you bake in the same size cake pan you use for the cake and then use any fruit or bc on top and under the cookie for it to "stick" to the cake. A favorite is seedless raspberry preserves. You just spray the cake pan well w/oil and pat the dough in leaving a space all around the edge for expansion, I use the pre packaged cookie mix and 1 env. makes a 10 - 12", or 1/2 envelope for 8 - 9"(and just use the whole egg the recipe calls for...) The cookie softens inside the cake and people just don't know what or how you made this, it's delish!

Guys I've got to let you know that the best filling I've used in this cake is a sugar cookie that you bake in the same size cake pan you use for the cake and then use any fruit or bc on top and under the cookie for it to "stick" to the cake. A favorite is seedless raspberry preserves. You just spray the cake pan well w/oil and pat the dough in leaving a space all around the edge for expansion, I use the pre packaged cookie mix and 1 env. makes a 10 - 12", or 1/2 envelope for 8 - 9"(and just use the whole egg the recipe calls for...) The cookie softens inside the cake and people just don't know what or how you made this, it's delish!

I was thinking you meant the roll of cookie dough, but the 1/2 envelope and egg threw me. Raquel, are you talking about the packaged envelopes of sugar cookie mix, kind of like the Martha White cornbread pkgs? Help!!!

I tried the WASC recipe today(w/o the almond). It was delicious and DH thought so too. I tried a scratch cake recipe from cc and found it to be a little too vanilla-ie.I am going to try Raquel's recipe with the sugar cookie next!

Guys I've got to let you know that the best filling I've used in this cake is a sugar cookie that you bake in the same size cake pan you use for the cake and then use any fruit or bc on top and under the cookie for it to "stick" to the cake. A favorite is seedless raspberry preserves. You just spray the cake pan well w/oil and pat the dough in leaving a space all around the edge for expansion, I use the pre packaged cookie mix and 1 env. makes a 10 - 12", or 1/2 envelope for 8 - 9"(and just use the whole egg the recipe calls for...) The cookie softens inside the cake and people just don't know what or how you made this, it's delish!

I was thinking you meant the roll of cookie dough, but the 1/2 envelope and egg threw me. Raquel, are you talking about the packaged envelopes of sugar cookie mix, kind of like the Martha White cornbread pkgs? Help!!!

Hi Dixiegal: sorry I had not been at my computer...and yes, it is the cookie mix in an envelope, I use Betty Crocker. When I make a chocolate cake I put a peanut butter cookie in it (it is slap yo mama good!). Also, the sugar cookie mix can be colored to match the icing for a beautiful effect and since it is a cookie it doesn't "smear around" when you cut the cake. I've done choc. chip cookie w/chocolate cake when there was a peanut allergy issue and it was good but not as good as peanut butter. So you see, the sky is the limit with this. I'm making a 1/2 sheet butter cake with the sugar cookie for this weekend and the customer can't wait (she's had it before). Just let me know if you have any other questions, we are all here to help each other and build on the ideas...

I use raquel1 recipe also from Cassandrascakes and everyone loves it! I have been using it for months, everyone request it also!!

I use 2 sticks of butter and 2 sticks of margarine when I make mine, I believe her orig recipe had it that way. I normally do half the recipe and it works fine, to small of an oven and mixer to make whole batch.

I can not what to try the cookie in the middle of the cake.... Thanks for the tip!!

I use raquel1 recipe also from Cassandrascakes and everyone loves it! I have been using it for months, everyone request it also!!

I use 2 sticks of butter and 2 sticks of margarine when I make mine, I believe her orig recipe had it that way. I normally do half the recipe and it works fine, to small of an oven and mixer to make whole batch.

I can not what to try the cookie in the middle of the cake.... Thanks for the tip!!

Thanks so much Raquel1, no confusion now Yummm....a chocolate cake with a peanut butter cookie...do you use a filling on either side of the cookie or just the chocolate icing? I've got a grooms cake to do in September and I was planning on peanut butter cake with chocolate icing, but.....this sounds too good to not do!!!

Hi Dixie gal: Yes, put whatever icing you are using between cookie and cake to make it stay put, I would use reg. chocolate buttercream in this case, or raspberry with a chocolate cookie inside chocolate cake...yum! it would cut the sweet a little bit. But the groom's cake the choc. cake w/peanut butter cookie...perfection

Hi MrslevL: that cake was a real find wasn't it? I use all butter in mine. I shouldn't have messed with the recipe since cassandra's talent at devicing this recipe is amazing...But I had to and I love it Have you tried the chocolate version that cassandra and navymom put together? I made it once but I overbaked and it was good but not great. I'll make it again and see. And I also don't have a large enough mixer so I use an extra large mixing bowl and a hand held one.

raquel1 I did try the chocolate verision, the first time I did it with Devils food..was ok, 2nd time I did it witht he DH fudgy chocolate (which is what she rec) and everyone loved it.... now thats all I make. I am not a chocolate fan, so it took a little longer for me to make the chocolate version, had to have the mom taste it.

Ok, I've used your butter cake recipe raquel1 and let me tell you, I've received rave's....I added a chocolate chip cookie and chocolate icing I'm in Omaha this week, my daughter is graduating from ALS school (she's in the Air Force, stationed at Offut AFB) and I made a peanut butter cake with the pb cookie and chocolate icing to send to class today. I'm so happy I found this thread, and you are so right, people are just amazed when they bite into the cake and that surprise cookie is waiting for them

Hi Dixiegal: I'm so glad you tried it! I just made one for a church a couple of weeks ago with sugar cookie/strawberry jam filling and the Earlene's cream cheese bc and they loved it!

Hi vstar-pilot: I'm not at home right now because I'm out of power and water, but I will be going by my house today to check on things and will get my recipe book with the chocolate version...I actually tried to answer a pm earlier about this cakes but the connection is touch and go. I will log on again tonight and get the recipe to you and answer my pm's. I can't wait to get back to normal, but thank God there is no mayor damage to my house just the landscaping had been re-arranged quite a bit by Ike! and the no power thing is a big PITA!

Thank you very much! However, I've discovered its not much of a hurry, since I can't get butter recipe cake mixes here anyway. I can't wait to get back to the US where I can actually buy what I want at the store. I guess maybe for now I'll have to stick with WASC variations instead. However, I'd still love to have the recipes, because I fully intend to try them later.

Hi Alvarezmom: You bake them separately, I use the same cake pan I used for the cake to ensure the size is correct and there is as little "overhang" that needs to be trimmed as possible. I use the cookie mix that comes in an envelope (Betty Crocker works for me) I like a cookie a little on the crunchy side so it won't get too soggy from being in the cake. The order of layers is: cake / bc and or jam / cookie / bc and or jam / cake. For the butter recipe cake the sugar cookie works great, you can also color it to match the icing. For chocolate cake the peanut butter cookie is best followed by choc. chip as second best. HTH and let me know if you have any other questions.

Cream butter/margarine, oil and sugar together. Add eggs, mix until blended. Add cake mix, pudding, flour, and baking powder. Blend on low while drizzling in water in a thin stream. Mix until smooth (doesn't take long), and bake according to directions for your pan size.Optional: fold in Hershey's special dark chocolate chips.Notes: make sure not to overbake. It makes 15 1/2 cups batter, the max for a KA Accolade(5 qt) or larger. If you don't have a large KA mix w/a good hand held in a xtra large bowl.

HTH, let me know if you have any questions, this keeps my mind off of the mess around me....Can't wait to be able to go back to my house